Roasted Cauliflower

1/2 a large cauliflower head broken into florets and sliced into 1cm thick slices

1 tablespoon olive oil

1 teaspoon oregano – fresh and finely chopped or dried

salt and pepper to taste

1 tablespoon balsamic vinegar

1/4 cup shredded parmesan

Toss cauliflower, oil, oregano, salt and pepper in a bowl.

Spread on a roasting dish and roast in hot oven (2200 C) until beginning to soften and turn golden brown (about 20 minutes).

Put balsamic vinegar and parmesan in bowl, add hot cauliflower and toss to coat cauliflower. Return to roasting dish and oven and continue roasting till the cheese is melted and the balsamic vinegar has evaporated (a further 20 minutes).